沙棘营养代餐粉的研制及其流变特性

Preparation and Rheological Properties of Nutritional Seabuckthorn Meal Replacement Powder

本文以沙棘果粉、红小豆粉、薏仁米粉为主要原料,添加甜菊糖苷、赤藓糖醇、菊粉和魔芋粉研制一款沙棘营养代餐粉(以下简称代餐粉),通过单因素实验、Plackett-Burman因素筛选试验、最陡爬坡试验和Box-Behnken试验结合感官评分优化代餐粉的配方,并对其流变特性进行测定。结果表明:代餐粉的最佳配方为红小豆粉添加量8.89 g、薏仁米粉添加量6 g、沙棘果粉添加量3 g、甜菊糖苷添加量0.05 g、赤藓糖醇添加量1.01 g、菊粉添加量3 g、魔芋粉添加量0.49 g,该工艺下代餐粉的感官评分为(91.0±0.6)分。流变特性研究表明,在恒定的剪切速率下,20%代餐粉的粘度在0～15 min内急速增大,在15～30 min内趋于平缓。所得产品经热水冲调后酸甜适口,富含蛋白质、维生素C和黄酮等营养成分,且其加工工艺简单,适于工业化生产。

The objective of this paper was to develop nutritional seabuckthorn meal replacement powder(hereinafter called meal replacement powder)primarily with seabuckthorn fruit powder,adzuki bean powder and adlay powder mixed with stevioside,erythritol,inulin and konjac flour.The optimal formulation was determined by means of one-factor-at-a-time experiments,Plackett-Burman design,steepest ascent path design and Box-Behnken design combined with sensory scoring method,and its rheological roperties were analyzed.Results showed that the best formula of meal replacement powder was:Adzuki bean powder 8.89 g,adlay powder 6 g,seabuckthorn fruit powder 3 g,stevioside 0.05 g,erythritol 1.01 g,inulin 3 g and konjac flour 0.49 g.Sensory score was 91.0±0.6,and the intrinsic viscosity values with 20%meal replacement powder tended to an increase in 0~15 min and flattening out in 15~30 min at settled shear rate,the mixtures with meal replacement powder and hot water were nice sweet and sour,rich in protein,vitamin C,flavonoids and other nutrients.This study would provide meaningful knowledge for more easier industrial process.